Ingredients

• 1 Cup Self-Raising Flour
• 1/4 Cup Cocoa Powder
• 1/2 Cup Brown Sugar, firmly packed
• 1/2 Cup Milk
• 1 egg
• 60g Butter, melted and cooled
• 1 tsp Vanilla Extract
• Cream or Vanilla Ice-cream, to serve

Sauce

• 1/3 Cup Cocoa Powder
  
• 1/2 Cup Brown Sugar, firmly packed
• 1 3/4 Cups Boiling Water

Method

1. Preheat your oven to 180°C (160°C fan-forced).
   
   
2. Grease a 1.5 litre ovenproof dish and place it on an oven tray lined with baking paper or foil.
   
   
3. In a medium bowl, sift the flour and cocoa powder.  Add the sugar and stir well to break up any lumps.
   
   
4. In a separate jug, whisk together the milk, egg, vanilla extract, and melted butter.  Pour the milk mixture into the dry ingredients and use a whisk to stir until you have a smooth batter.  Pour the batter into the prepared dish and use the back of a spoon to smooth the surface.
   
   
5. For the sauce, sift the cocoa powder into a bowl and add the sugar.  Stir to combine.  Sprinkle this mixture evenly over the surface of the batter in the dish.
   
   
6. Carefully pour the boiling water evenly over the cocoa and sugar mixture in the dish.
   
   
7. Bake for 35-40 minutes or until cake topping is firm.  Serve with cream or ice-cream.